Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.

Susan's Spicy Sausage Cheese Dip

2 blocks cream cheese
1 lb Jimmy Dean hot pork sausage
1 can Rotel diced tomatoes with green chilies
1 can sliced black olives

Cook sausage on the stove. Remove from the pan and set aside. Melt cream cheese in the pan. Add sausage back in along with tomatoes and olives. Serve immediately or transfer to a crock pot to keep warm. Serve with tortilla chips or crackers.

Baked Oatmeal

1.5 cups quick cooking oats (or gluten free oats)
1/4 cup packed brown sugar
3/4 cup milk (or milk alternative)
1/4 cup melted butter (or margarine or dairy free margarine)
1 egg
1/2 cup peanut butter or almond butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla

Preheat oven to 350. Grease an 8x8 pan. Mix all ingredients together in a large bowl. Spread evenly into pan and bake for 20-25 minutes, until edges are golden brown. Serve warm out of the oven or let it cool completely and cut into bars.

Note: Mix in raisins, chocolate chips, or whatever sounds good.

{Recipe from: A Few Shortcuts}